I came across this recipe mid-afternoon on a Sunday. I had already micro-sliced some cabbage, tossed it with salt and had it draining for the addition of the vinegar, sugar, pepper and cream. Pork chops sounded like the perfect entree with the sweet creamy cabbage, so I sent my husband to the store for the chops while I mixed up the dip (out of milk, used cream), rolled the cornbread stuffing mix fine and added garlic, sage, thyme and pepper. My husband came back with six 1-inch-thick chops, so I used them all. The dip and the crumbs were more than enough--I sprinkled all the crumbs I had left over the chops before I put them in the hot oven. I had to reduce the oven temp and bake them longer because of the thickness, but OH MY OH MY were these good! I always use a meat thermometer to make sure I get things done right and these were no exception. Thank you very much, RachelHacker! Perfect Sunday dinner after a VERY hectic week and prior to another one!!!
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I came across this recipe mid-afternoon on a Sunday. I had already micro-sliced some cabbage,...